Category: Soups

Roasted Fresh Tomato Soup is the perfect way to use up a glut of fresh tomatoes and requires just a handful of other pantry staples.  Obvioudsly I consider a recipe a suggestion – see substitutions.  However, it was a decent soup, especially when I added a scoop of sour cream.
If, by not using mid-summer ripe tomatoes, the soup tastes off, try adding a can of tomato paste.

Ingredients:

• 2 lbs fresh tomatoes – really ripe, mid-summer ripe (ok, they were February tomatoes)
• 2 Tab avocado oil (used vegetable oil)
• 1 Tab unsalted butter (used salted butter)
• 1 ¼ c diced sweet onion  (I used diced frozen onions)
• 6 cloves garlic minced (I used the stuff in a ar 1 tsp=1 clove)
• 2 c vegetable broth (you know I used chicken broth)
• ½ c chopped fresh basil (It’s the middle of winter – use dried)
• 2 tsp salt (1 tsp because the butter has salt)
• 1 tsp granulated sugar
• ½ tsp black pepper
• ½ tsp smoked paprika

Directions:

1. Preheat oven to 450° .
2. Line a large sheet pan with parchment paper.
3. Cut tomatoes in quarters.
4. Place on the prepared baking sheet in a single layer.
5. Drizzle with the oil.
6. Bake in the preheated oven for 30 minutes.  Let the tomatoes get slightly blistered and golden around the edges. (You could throw onions and garlic in oven to roast as well. )
7. Remove from oven.
8. Set aside to cool slightly.
9. Add the butter to a medium Dutch oven or soup pot.
10. Melt over medium heat.
11. Add the onions and saute for 4-5 minutes, or until translucent and starting to brown.
12. Add the garlic and saute another minute.
13. Add the broth, basil, salt, sugar, pepper, smoked paprika, and roasted tomatoes to the pot.
14. Stir to combine.
15. Bring to a simmer.
16. Once simmering, cover and cook at a low simmer for 30 minutes.
17. After 30 minutes, remove from heat.
18. Let cool for 30 minutes.
19. Blend the soup using an immersion blender until smooth. Alternatively, you can batch blend it in a regular blender. A food processor does not do the job.
20. Reheat or freeze.
21. Serve!

Servings: 4 cups
Soure:  Megan Byrd – theoregondietitian.com

Serving Notes:
Poured over cooked grains. Ladle over a scoop of quinoa, brown rice, or farro for a heartier veggie-packed bowl.
Higher Fiber & Protein – Blend in 1 cup of cooked white beans or red lentils for extra protein and fiber without altering the flavor much.
Top with extras. Swirl in a spoonful of Greek yogurt, coconut cream, or crème fraîche, and top with fresh basil, cracked black pepper, some crunch croutons, and/or a drizzle of olive oil.
Extra Creamy – Stir in ½ cup of heavy cream, half & half, or canned coconut milk after blending for an extra rich, velvety finish.
Strain through a fine mesh sieve if you prefer ultra-smooth soup.
Roasted Tomato Red Pepper Soup – Add a quartered and seeded red bell pepper to the roasting pan with the tomatoes for subtle sweetness.

Substitutions:
Fresh Tomatoes – Canned whole tomatoes can be used, but leave the sauce they’re packed in for the soup base. Rather than quartering them, split them open and lay them flat.
Avocado Oil – Canola oil is a less expensive but still relatively heart-healthy option. You can also use any neutral oil you have on hand.
Unsalted Butter – Use salted butter.   Simply reduce the amount of salt.
Sweet Onion – Red onions or shallots are pretty close substitutes!
Raw Garlic – feel free to use the minced jarred kind. In a pinch, you can swap in ¼ teaspoon of garlic powder per clove of fresh.
Vegetable Broth – Chicken broth, turkey broth, or beef broth can also be used, but the tomato basil soup won’t be vegetarian if you do.
Fresh Basil – Dried basil can be used if needed. Use a third as much as you would fresh, as the flavor is more concentrated.
Granulated Sugar – Brown sugar works, too!
Smoked Paprika – Ground chipotle powder has the same smoky undertone, but adds a pop of spicy heat.

This is a soup that encourages modification.  First of all, serve it cold or hot.  Secondly vary the topping – croutons, crispy onions, grated cheese, bay shrimp, diced chicken, sliced green onions, and don’t forget bacon bits.  Go even farther – red wine vinegar, soy sauce, curry powder, garlic salt, – go for it!
PS It was ok with less lemon and no half and half.

Ingredients:

• 3 c tomato juice
• 1 c sour cream
• 1 1/2 tsp Worcestershire sauce
• 2 Tab lemon juice
• dash hot pepper sauce
• salt and pepper
• 1 tsp lemon zest
• 1/2 c half and half
• whipped or sour cream

Directions:

1. Add tomato juice gradually to sour cream, blending thoroughly.
2. Beat in the Worcestershire sauce, lemon juice, hot pepper sauce, salt and pepper to taste, lemon peel and half and half.
3. Chill thoroughly.
4. Serve in chilled soup cups.
5. Top with whipped or sour cream

Serves:  4-6

Source:  A small, aged newspaper clipping.

If Garfield made soup, he’d make this soup.  Of all the wildly popular American takes on Italian cuisine (spaghetti and meatballs; fettuccine Alfredo; chicken Parmesan), the latest to go viral is lasagna soup, thanks to one TikTok user with a Lego set and a thing for pasta. It retains everything you love about lasagna — the tomatoey marinara, spicy Italian sausage, soft sheets of pasta and milky ricotta cheese — and simmers it together with chicken stock to create the red sauced comfort food of your dreams.

Ingredients for the soup:

• 2 Tab olive oil
• 1 lb sweet Italian sausage, casings removed
• 3 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 1/2 c dry white wine
• 1 14.5-oz. can whole plum tomatoes, crushed by hand
• 2 c. low-sodium chicken broth
• 1 tsp. dried oregano
• 1/2 tsp. kosher salt, plus more to taste
• Pinch of red pepper flakes
• 6 lasagna noodles, broken into 1- to 2-inch pieces
• 4 c baby spinach
• 1/4 c fresh basil, chopped
• Italian bread, for serving

Ingredients for the ricotta dumplings:

• 1 c fresh ricotta cheese
• 1/2 c freshly grated parmesan cheese, plus more for topping
• 1/4 c fresh basil, shopped
• 1/4 tsp kosher salt
• Black pepper, to taste

Directions:

Make the soup:

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Crumble in the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 3 minutes.
3. Add the garlic and onion and cook until softened, 3 to 4 minutes.
4. Add the wine, bring to a simmer and cook until reduced and syrupy, 2 to 3 minutes.
5. Add the tomatoes, chicken broth and 3 cups water to the pot and bring to a simmer over medium heat.
6. Stir in the oregano, salt and red pepper flakes.
7. Bring to a simmer and cook until slightly thickened, about 7 minutes.
8. Add the lasagna noodles and cook until just al dente, 6 to 7 minutes.
9. Stir in the spinach and basil and cook until the spinach is wilted, about 3 minutes. Season with salt, if needed.

Make the ricotta dumplings:

1. Stir together the ricotta, parmesan, basil, salt, and a few grinds of pepper in a small bowl.
2. Ladle the soup into bowls and dollop the ricotta dumplings on top (about 2 tablespoons per dumpling).
3. Top with an extra sprinkle of grated parmesan.
4. Serve with bread.

Serves:  4 – 6

Ree Drummond,  published: Jan 31, 2023